Add the remaining olive oil and the garlic to the pan, and sauté until aromatic, less than 1 minute. Add the caramel sauce to the pan and mix it with the garlic. Reduce the heat to medium-low until the sauce is just simmering and add the chicken back into the pan. Keep cooking as the sauce reduces and becomes syrupy, about 4-6 minutes, turning the chicken every minute or so. Once the caramel has thickened and is dark amber, add the jalapeños and cook for 1 minute more, turning the jalapeños over halfway through.